I’m not going to pretend I’m perfect and faultless when it comes to nutrition, because I’m not – and quite often, people are surprised when they see me as the author of a whole food military nutrition book order up a pizza every other weekend or so (what they don’t see are the other 6 days of the week I’m busting my ass in the gym).

But the key with everything is moderation.

When it comes to potato chips (or “crisps”), for many, one handful (about 30g, which is the recommended serving size) isn’t nearly enough to satisfy their taste buds.

I’ve never really been a fan of crisps, but I have got a weakness for crisps and beer, or ice cream on a hot summer day in combination with salt & vinegar crisps (I like weird combinations, don’t judge).

There are more days than others though that I know this is a terrible combination, and on those days I like to do the sensible thing and look for a healthier, more nutrient dense alternative to crisps. The solution?

Baked kale chips.

They’re stupidly easy to make and require less than 3 ingredients.

Try this one on for size.

Baked Kale Crisps

Makes: 12 servings (great for watching football)

Prep Time: 10-15 minutes

Bake Time: 10-15 minutes

Total Time: 20-30 minutes

Items Needed: An oven. Baking paper. A mammoth of a cookie sheet (or you know, just two regular sized ones.). A knife.

Ingredients:

2 Bunches of Kale

2 Tbsp real, 100% butter (or 2 Tbsp Olive Oil)

2 tsp Seasoning Salt (aka Red Salt)

Directions:

First things first. Get your oven nice and hot – to the tune of 175 C (or 350 F).

Take the kale and slice the leaves off the stems, then tear said leaves into “chip” or bite sized pieces, before washing and (thoroughly) drying it.

Olive oil is OK to use, but I suggest butter because a) it’s tasty, and b) it’s got a higher smoke point (if you read the chapters on “Fats” in either book, you’ll know exactly what I’m talking about).

If you’re really feeling adventurous and want more than one type of healthy fat, drizzle the olive oil on the chips after baking them with butter – just remember, this’ll up the fat count (which won’t really matter anyway, if you’re working out and eating right).

Here’s the approximate individual and total nutritional values for the whole batch, at 12 servings.

Per serving: 3 g ~ Protein, 8 g ~ Carbs, 2-3 g Fats

TOTAL NUTRITIONAL VALUES PER BATCH = 36 g ~ P, 96 g ~ C, 24-36 g ~ F

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If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what other, unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop).

Both books have recipes that provide nutritional breakdown so it makes things dead easy (as a heads up, this isn’t a recipe from the book – see ‘Recipe Credit’ at the bottom of this page).

Drop by next week for yet another great post to add to your workout and nutrition arsenal.

Stop doing guesswork, start making the necessities of your life easier.